Chickpea Curry

🧂 Ingredients

• 1 tablespoon olive oil
• 2 bell peppers

  any color, stemmed, seeded, and cut into ½-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 garlic cloves

  minced
• 2 tablespoons minced fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon red pepper flakes
• 30 ounces canned chickpeas

  2 cans, rinsed and drained
• 14.5 ounces canned diced tomatoes

  1 can
• 14 ounces full-fat coconut milk

  1 can
• Chopped fresh cilantro, for serving

Instructions

• 1 In a Dutch oven, heat the oil over medium-high heat. Add the bell peppers, salt,
  and pepper and cook until the peppers are just beginning to turn tender, 5
  minutes.
• 2 Add the garlic, ginger, curry powder, turmeric, and red pepper flakes and cook,
  stirring constantly, until fragrant, 30 seconds. Add the chickpeas, diced
  tomatoes, and the coconut milk and bring to boil.
• 3 Cover, reduce the heat to medium-low, and simmer, stirring occasionally, for 20
  minutes. Serve with fresh cilantro, over rice.

Nutrition Info